Rainbow Chard and Cheddar Soufflé

It’s funny how one thing can lead to another. The other day I found a source for fresh eggs that happens to be right around the corner from where I live. That same day, my husband (knowing how much I love the movie Julie and Julia) recorded it for me and even agreed to watch it with me- for the third time. Something in that egg poaching scene inspired me to dig out and crack open my copy of Julia Child’s Mastering the Art of French Cooking. The chapter on eggs reminded me of a class that I took many years ago in Boston that was taught by her- it was all about eggs.

So, in honor of my lovely fresh eggs and Julia Child, here’s a soufflé, an adaptation of Julia’s spinach souffle recipe, that uses a few of my favorite things instead.

Adapted from Mastering the Art of French Cooking by Julia Child Special Equipment: 1 six cup soufflé mold, or 3 two cup ramekins, buttered and sprinkled with finely grated cheese Preheat oven to 400 degrees

Author: Lisa Cassell-Arms

Cuisine: Vegetarian

Ingredients

1 tablespoon shallots, minced

1 tablespoon butter

1 cup rainbow chard, blanched and chopped well

½ teaspoon truffle salt

Pepper to taste

3 tablespoons butter

3 tablespoons flour

1 cup milk, heated

½ teaspoon truffle salt

Pepper to taste

Pinch of cayenne pepper

4 egg yolks

5 egg whites

Pinch salt

1 cup cheddar cheese, shredded

Instructions

Prepare the soufflé mold or ramekins with butter and sprinkling of grated cheese. You can create a parchment collar for the molds and tie it with string, but these soufflés will not rise that tall, so really it would only be for show...

Heat the butter in a large saucepan over medium heat. Add shallots and sauté till soft. Add chard, truffle salt and pepper and stir for several minutes until wilted and soft. Remove from heat.

Prepare the soufflé base. Melt 3 tablespoons butter in 2½ quart saucepan. Whisk in the flour and cook, stirring constantly until foamy, about 2 minutes. Do not brown. Remove from heat and whisk in the hot milk all at once. Beat vigorously with a whist until well blended. Whisk in the truffle salt, pepper and cayenne. Return to heat and whisk until sauce is very thick. Remove from heat. Add the egg yolks one by one, whisking continuously until well blended. Stir in the spinach mixture.

Place the egg whites and pinch salt in a mixing bowl and beat on high until stiff peaks form. Stir one fourth of the beaten egg whites into the sauce. Stir in all but a couple of tablespoons of the cheese into the sauce. Carefully fold in the rest of the egg whites and then turn the mixture into the prepared mold(s). Sprinkle the remaining cheese on top and place on rack in middle of preheated oven. Reduce the heat to 375 degrees and back for 25-30 minutes until browned.

Serve immediately while puffed or slice and serve at room temperature.